Step 1

In a medium bowl, whisk together the olive oil, vinegar, juice, silan (or maple syrup or honey) and shallot until blended. Season with 1/8 teaspoon of salt and the pepper.

Step 2

Place the pears and dates in a large bowl; make sure the date slices aren't sticking together. Drizzle the vinaigrette over the fruit mixture and let stand for 10 minutes.

Step 3

Add the greens and parsley, and gently toss to coat. Season with the remaining 1/8 teaspoon of salt and a bit more pepper, if desired.

Step 4

Divide the salad evenly among 6 plates. Garnish with the pistachios and shaved ricotta salata, and serve.